Korean-Style Cheesy Pork & Rice Cakes
with Mushrooms & Kimchi
Details
This ode to South Korea starts with chewy Korean rice cakes, which are simmered with an umami-rich, saucy blend of pork, mushrooms, and miso-kicked béchamel and finished with kimchi and melty cheese. Add gochujang for a little – or a lot – of spice!
Choose Your Servings
Required
Ingredients
10 oz
Ground Pork
8 oz
Rice Cakes
4 oz
Mushrooms
⅓ cup
Kimchi
2 each
Scallions
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
⅓ cup
Béchamel Sauce
2 tsp
Gochujang
1 tbsp
Sweet White Miso Paste
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the sauce
Remove the rice cakes from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the miso paste, béchamel, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.
step 2
Cook the pork & mushrooms
In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sliced mushrooms and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened.
step 3
Finish the rice cakes & serve your dish
Using your hands, carefully separate the rice cakes. To the pan, carefully add the rice cakes and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the rice cakes are tender. Add the cheddar and monterey jack. Cook, stirring frequently, 1 to 2 minutes, or until the cheese is melted and the pork is cooked through. Serve the finished rice cakes topped with the kimchi and sliced green tops of the scallions. Enjoy!
Ingredients
10 oz
Ground Pork
8 oz
Rice Cakes
4 oz
Mushrooms
⅓ cup
Kimchi
2 each
Scallions
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
⅓ cup
Béchamel Sauce
2 tsp
Gochujang
1 tbsp
Sweet White Miso Paste
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the sauce
Remove the rice cakes from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the miso paste, béchamel, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.
step 2
Cook the pork & mushrooms
In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sliced mushrooms and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened.
step 3
Finish the rice cakes & serve your dish
Using your hands, carefully separate the rice cakes. To the pan, carefully add the rice cakes and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the rice cakes are tender. Add the cheddar and monterey jack. Cook, stirring frequently, 1 to 2 minutes, or until the cheese is melted and the pork is cooked through. Serve the finished rice cakes topped with the kimchi and sliced green tops of the scallions. Enjoy!